Starchy

Parsnips, squash, carrots, peas and sweet potatoes are considered starchy vegetables.

The danger, say regulators, is posed when starchy foods are browned to a crisp or possibly even burned. The concern is a chemical called acrylamide, a possible cancer-causing substance, that is produced naturally in food during cooking at high temperatures.

Beds were made, the dinner-table set, and then we got into our very starchiest and most uncomfortable clothes for church.